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Peeling jicama? Hate it!! Any tips (links to old threads welcome)?

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I bought a large jicama to make this: http://www.epicurious.com/recipes/foo... (delicious) and this: http://today.msnbc.msn.com/id/1769359... but I hate peeling the things so much that I gave the task to my daughter, who said that it was a job best suited for prisoners.

Is there a secret? I love jicama, but have to confess that I often look for it already peeled and chopped. Can I blanch it like a tomato and then peel it? Would that work? I don't want to cook it because it's so good raw.

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  1. I use a knife. I lose a little but it is the easiest way to do it.

    12 Replies
    1. re: Becca Porter

      That's what she ended up doing.

      1. re: Isolda

        Peel ginger first, then jicama is a walk in the park.

        1. re: Veggo

          (Hangs head in shame) I buy bottled ginger most of the time. It is NOT the same as buying garlic in a jar.

          1. re: Isolda

            You don't peel you own garlic either? 30 lashes!!!!

            1. re: Veggo

              No, no, I DO peel my garlic! I would never buy the stuff in a jar. I was just pointing out that buying ginger in a jar/bottle is fine, whereas buying garlic that way is not.

          2. re: Veggo

            Ginger is easy. Use the bowl of a spoon and scrape it against the surface. The skin is very tender and will come away without much effort.

            For jicama I cut off the root and stem end with a large knife. Then I use a paring knife to wedge between the thick skin and flesh and pull down. The skin should come off in ribbons. If necessary, turn it upside down and repeat on the other end.

            1. re: rainey

              I'm going to try that. Does the size of the jicama matter?

              1. re: Isolda

                I can't think of why it should except that a young one might have thinner skin that could rip rather than peel but I'm just guessing.

              2. re: rainey

                Yeah, that's pretty much how it goes for me, fibrous ribbons.

          3. re: Becca Porter

            I use a large knife and cutting board, and don't try to be delicate about it. It's more like peeling a thin skin melon or squash than an apple or carrot.

            1. re: paulj

              Or an orange. Cut off the top and bottom. Take your chef's knife and, starting at the top, follow the curve of the jicama. You lose a little but we're not talking truffles here.

              1. re: bobcam90

                I use the knife method too, the skin usually just peels right off, quick and easy, no sweat.

          4. I use a vegetable peeler. Works okay and doesn't take that long.

            1 Reply
            1. re: wattacetti

              That's what my daughter started with, but I told her to get a knife because of all the complaining! I think my peelers need to be replaced, but I usually use a knife for jicama anyway. Or maybe mine was old? It was massive, about 2 lbs.

            2. I wonder if you can just scrape it away with the edge of a spoon (like I do with ginger)?

              Video to see how it's done with giner: http://www.youtube.com/watch?v=M9zgXS...

              1. I use a serrated vegetable peeler.

                3 Replies
                1. re: CanadaGirl

                  vegetable peeler here to, growing up I referred to it as carrot sharpener

                  1. re: zuklaak

                    Oy vey iz mir, this sounds more like a Mohel exercise for a brit milah!

                    1. re: zuklaak

                      "Carrot sharpener"! That's classic!